Coconut Flour Pumpkin Bread

This delicious coconut flour pumpkin bread is grain-free and dairy-free, perfect for anyone avoiding grains or on the paleo diet.

This coconut flour pumpkin bread recipe is a great grain-free sweetbread to make around the holidays! If you’re new to baking with coconut flour, pumpkin bread is one of the best recipes to start with. This bread is soft and dense like traditional pumpkin bread, just without the gluten and grains.

Coconut Flour Pumpkin Bread Ingredients, Substitutions, and Tools

You’ll need these ingredients for coconut flour pumpkin bread:

• 3/4 cup coconut flour
• 2 tablespoons arrowroot powder (optional, makes a lighter loaf)
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup coconut palm sugar
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 7 eggs, separated
• 3/4 cup pumpkin puree
• 1/4 cup coconut oil
• 1/2 tablespoon vanilla extract

Let’s talk substitutions for a minute.

If you want to make this recipe keto-friendly, use erythritol instead of sugar and omit the arrowroot powder. If you need to go eggless, I’d recommend either a chia egg or JustEgg…I *think* applesauce should work pretty well too, and can help with moisture too. I haven’t tested this, but that’s where my head is.

Rules of thumb for egg substitutes

• 1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
• 1/4 cup ripe mashed banana replaces 1 large egg 
• 1/4 cup of applesauce replaces 1 large egg

I know a lot of people like using almond flour because of its lower glycemic index, but you won’t be able to do a 1:1 substitution with coconut flour, and you’d need to decrease the eggs too to avoid a greasy bake (and because almond flour isn’t as liquid absorbent as coconut flour). My two cents? Use a recipe designed for almond flour unless you’re very experienced and confident with conversions.

For tools, you’ll need:

• 1 Large bowl
• Measuring spoons and cups 
• Whisk 
• Stand or Hand Mixer

How to Make Coconut Flour Pumpkin Bread

Fortunately, this is a quick and easy recipe.

• Start by pre-heating the oven to 325 degrees Fahrenheit. Combine your dry ingredients, and set them aside.
• In a separate bowl, beat egg whites and the sea salt together until stiff peaks form. Set this aside as well.

• Mix egg yolks, pumpkin puree, palm oil and vanilla together.

• Mix dry ingredients with pumpkin mixture until well combined. Fold in egg whites.

• Pour bread batter into a well greased bread loaf pan. Cover with foil and bake for 30 minutes. Take foil off and continue to bake until cooked through, another 15-30 minutes. Turn off oven and leave bread in the oven for 30 minutes (this will allow the middle to finish cooking).

• Then remove bread from the pan and let it cool on a wire rack.

FAQ

Why does this pumpkin bread use barely any coconut flour? 

Coconut flour is highly absorbent. Think of it like sawdust haha (you’ll understand once you start baking with it). Coconut flour recipes soak up all of the liquid so that’s why you need a higher amount of eggs and liquid ingredients. When you see a coconut flour-based recipe don’t be alarmed when the amount of coconut flour seems too low and DON’T be tempted to add more coconut flour unless you are used to baking with this special flour. 

I’m allergic to nuts. Is coconut a nut allergy?

If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet. 

What is arrowroot powder?

This coconut flour pumpkin bread recipe calls for arrowroot powder, which is a nutritious food obtained from the fleshy rootstock of a tropical American plant. You can omit it if you like, but it helps the loaf to be lighter and more fluffy.

If you’re looking for more healthy coconut flour recipes, check out some of these popular recipes:

• Coconut Flour Pancakes
• Keto Cornbread
• Coconut Flour Bread Recipe

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